Savory Veggie Muffins: A Nutritious & Toddler-Friendly Treat
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Navigating food allergies can be a challenging journey for parents, especially when trying to introduce new foods or ensure your little one gets all the necessary nutrients. But it's also an opportunity to get creative in the kitchen! These Savory Veggie Muffins are a perfect example – they're packed with wholesome ingredients, including eggs, making them ideal for toddlers who have passed their baked-egg challenge.
Why These Muffins are a Must-Try
Egg-cellent for Allergies: These muffins are designed for children who can tolerate baked eggs (meaning recipes that contain flour and eggs baked at a minimum 350F for at least 30 minutes), helping them safely incorporate this important food into their diet.
Veggie-licious: Zucchini and carrots add a boost of vitamins, minerals, and fiber, making these muffins a nutritious snack or breakfast option.
Wholesome Ingredients: Whole wheat flour and oat flour provide a hearty high fiber base, while olive or avocado oil adds healthy fats.
Freezer-Friendly: Bake a big batch and freeze for convenient, on-the-go snacks or breakfasts.
Tips & Substitutions
Vegetable Variations: Feel free to experiment with other vegetables like finely chopped broccoli, kale, or spinach.
Bring on the seasonings: Swap any of the herbs and spices to the batter for more taste variation.
Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Recipe for Savory Veggie Muffins
Savory Veggie Muffins
These Savory Veggie Muffins are a delicious and nutritious way to introduce eggs to your toddler's diet and sneak in some extra veggies. They're also a great option for a healthy breakfast or snack for the whole family!
Ingredients
Instructions
- Prep the Oven and Veggies: Preheat your oven to 350°F. Squeeze out excess moisture from the shredded zucchini and carrot using cheesecloth or a mesh strainer.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, oat flour, baking powder, and baking soda.
- Combine Wet and Dry: Add the olive oil, zucchini, carrot, Italian seasoning, egg, and dairy-free milk to the dry ingredients. Mix until just combined – don't overmix!
- Bake: Line a muffin tin with muffin liners (optional) and fill each cup about ¾ full with the batter. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve with your toddler's favorite toppings, such as hummus or mashed avocado.
Equipment
- Muffin Tin
- Muffin Liners (Optional)
- Large Bowl
- Whisk
- Cheese Cloth or Mesh Strainer
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FAQs
Can I use regular milk instead of dairy-free milk?
Absolutely, you can substitute regular milk if your child tolerates cow’s milk. The texture and flavor might change slightly, but the muffins will still be delicious.
Can I substitute the whole wheat flour with all-purpose flour?
Yes, you can use all-purpose flour as a substitute. However, whole wheat flour adds more fiber and nutrients.
My child is allergic to nuts. Can I still use tahini as a topping?
If your child has been tested for food allergies has tested positive for tree nuts but not sesame then tahini is fine provided it was not processed in a facility that also processes nuts. With nut allergies or any food allergies, it is important to read the labels to ensure that the product does not contain the food allergen or processed in a facility that processes the food allergen. When in doubt consult your child’s allergist or pediatrician.
How do I reheat frozen muffins?
You can thaw the muffins overnight in the refrigerator or heat them up individually in the oven or toaster oven at 350F for 2-3 minutes for a quick snack.
Can I add other ingredients to these muffins?
Feel free to get creative! You can add other shredded vegetables, chopped herbs, or even a sprinkle of cheese if your child tolerates dairy.